Farfalle with Salmon in Creamy Vodka Sauce
Farfalle with Salmon in Creamy Vodka Sauce. Add it to the skillet and stir well. In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente. Meanwhile, in a large, deep skillet, melt the butter. Saute onion in a saucepan with oil over medium heat. When it becomes soft, add the salmon and let cook for few minutes, adding black pepper and, if needed, salt to taste. To cook Farfalle with Salmon in Creamy Vodka Sauce you need 9 ingredients and 3 steps quickly.
The ingredients needed to make Farfalle with Salmon in Creamy Vodka Sauce:
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1 pound of farfalle pasta
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2 tablespoons of unsalted butter
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1 of small shallot, minced
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1/2 cup of vodka
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2 1/4 cups of heavy cream
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4 ounces of thinly sliced salmon (no skin) or smoked salmon, cut into thin strips
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of Salt and freshly ground pepper (use less salt if using smoked salmon)
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3 of large egg yolks
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2 tablespoons of minced chives
Steps to make Farfalle with Salmon in Creamy Vodka Sauce:
- In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.
- Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often until reduced by half, about 4 minutes. Stir in the salmon, season with salt and pepper and remove from heat. In a small bowl, beat the egg yolks with the remaining 1/4 cup of heavy cream.
- Drain the farfalle. Add it to skillet and stir well. Add the egg-yolk mixture and stir over low heat until warm and sauce is creamy, about 30 seconds. Serve with chives on top.
In a large saucepan saute butter and onion with smoked salmon. Once the pan begins to lightly smoke, pull saucepan away from heat source and add the Vodka. Sprinkle flour over salmon and peas, then mix in well, sauteeing for another minute. Mix, then slowly add white wine, lemon juice, and parmesan cheese. Lower heat to low-medium, and continue stirring sauce with salmon and peas until sauce is slightly thickened.
